Mad Jack's Winnin' Chili

Recipe Instructions Mad Jack is David Garner of Mesa, ramrod of the Chili Appreciation Society of Arizona. His chili takes him yearly to the Terlingua International Cook-off. Sear sirloin or elk in bacon drippings in a pot. Set meat aside. Saute onions and green chiles in drippings until very soft. Cook dried red chiles, including membranes and some seeds, in boiling water 10 minutes, then run through blender and strain. Add to onion mixture. Simmer 1 to 2 hours, then add meat, tomatoes, spices, and broth or water to thin, if needed. Simmer until meat is tender. Makes 1 gallon.